Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place 1 chicken fillet between 2 pieces of plastic wrap. Use the flat side of a meat mallet or a rolling pin to gently pound the chicken until about 1cm thick. Repeat with the remaining chicken fillets.

Step 2

Combine the egg and marinade in a shallow dish. Combine breadcrumbs and parsley on a plate. Dip the chicken in the egg mixture, then the breadcrumb mixture, pressing firmly to coat. Place on prepared tray. Spray with olive oil spray.

Step 3

Bake in oven for 20 minutes or until cooked through.

Step 4

Divide the zucchini pilaf among serving plates. Top with chicken and serve with lemon wedges.

Ratings & Comments

Ratings & Comments

Found it hard to get the crumbs to stick. The teriyaki/egg dip was too runny.Maybe decrease the teriyaki to egg ratio. Zucchini pilaf was beautiful(added a splash of teriyaki marinade with the water), although it did need a bit longer cooking time than stated(thought 15 mins was a bit optimistic)!! All in all a good dish, enjoyed by rangingin agefrom 3 - 40.